Description
Indulge in the cozy, comforting flavors of this Sweet Potatoes With Burrata, Roasted Beets, And Walnut Sage Pesto recipe. The tender roasted sweet potatoes, creamy burrata, and earthy beets are elevated by a fragrant walnut sage pesto for a truly delightful autumn-inspired dish.
Ingredients
– 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
– 1 lb beets, peeled and cut into 1-inch cubes
– 1/4 cup olive oil, divided
– 1 tsp salt
– 1/2 tsp black pepper
– 8 oz burrata cheese, torn into pieces
– 1 cup walnuts, toasted
– 1 cup fresh sage leaves
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp lemon juice
– 1/4 cup olive oil
Instructions
1. 1. Preheat the oven to 400°F.
2. 2. Toss the sweet potato cubes and beet cubes with 2 tbsp of olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.
3. 3. While the vegetables are roasting, make the walnut sage pesto. In a food processor, combine the toasted walnuts, sage leaves, garlic, Parmesan, lemon juice, and the remaining 2 tbsp of olive oil. Pulse until a coarse pesto forms.
4. 4. Once the vegetables are roasted, arrange them on a serving platter. Top with the torn burrata pieces and drizzle the walnut sage pesto over the top.
5. 5. Serve warm and enjoy!
Notes
For a richer, creamier dish, you can use whipped ricotta in place of the burrata. The walnut sage pesto can also be made ahead of time and refrigerated until ready to use.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Roasting
- Cuisine: American